Punjabi Baingan Da Bhurtha
by chandapappa
16 Aug 2011
This recipe has been viewed 19950 times
Baingan da bhurtha or roasted eggplant(brinjals) recipe is a punjabi vegetable preparation. The roasted aubergines are cooked with onion-tomato and ginger- garlic paste and best served with roti or naans.
Punjabi Baingan Da Bhurtha recipe - How to make Punjabi Baingan Da Bhurtha
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 seedless brinjals (baingan / eggplant)
2 finely chopped onions
1 finely chopped tomato
1 tsp grated garlic (lehsun)
1 tsp grated ginger (adrak)
2 tsp dry red chilli flakes (paprika)
1 tsp cumin seeds (jeera)
1 tsp chilli powder
1 tsp coriander (dhania) seeds powder
1/2 tsp turmeric powder (haldi)
1/2 tsp cinnamon (dalchini)
1/2 tsp garam masala
salt to taste
2 tsp lemon juice
2 tsp ghee
2 tbsp oil
Method
- Method
- Hold the brinjals with stems over an open flame and roast till the slik turns black and brinjal turns soft.
- Place them under running water and peel.
- Mash the brinjal into puree and keep aside.
- Heat oil in a kadhai, add the ginger and garlic and saute for a minute.
- Add the onions, all dry masalas, except red chilli powder, mix well and saute for more 3 minutes.
- Add the tomatoes, brinjals, salt, lemon juice and mix well.
- Simmer for five minutes and transfer in serving bowl.
- Just before serving, heat ghee in a small pan.
- Hold pan over bowl, add chilli powder, and pour immediately over bhartha.
- Do not allow the chilli powder to burn.
- Garnish with chopped coriander.
- Serve hot with tandoori roti, paratha, etc.
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